Lemon Jelly (Economical)

Ingredients

• 1.5 ozs. Cox’s Gelatine
• 1 inch Cinnamon
• 2 large Lemons (peeled thinly and strained juice)
• 3 Cloves
• 1.5 pints Water
• A few drops of Cox’s liquid Saffron

Method

1. 1

   Soak the Gelatine in water.

2. 2

   Combine all ingredients in a saucepan, heat until boiling, then simmer.

3. 3

   Strain and set in a mould.

4. 4

   Serve as directed.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 2. The excerpt below is the record exactly as published.

Lemon Jelly (economical) Lemon Cream Lemon Sponge Lemon Diplomatic Pudding ... Lemon Jelly and Cornflour Mould Lemon Blancmange Lemon Creams (for invalids) ... Macedoine of Winter Fresh Fruits Mafeking Creams Marsala Pudding Mask with Jelly, etc Maraschino Jelly Messina Souffle Meringues S. la Frutus Meat Jelly with Vermicelli Meat and Egg Soup Mixed Fruit Charlotte Mock Ice Pudding Napoleon Pudding (cold) New Century Trifle New Century Cream Nesselrode Bavaroise Orange Charlotte Orange Cream Orange Custard Pudding Orange Jelly Orange Pudding Orange Sponge Peach Cream Peach Snow Peach Sponge Pears (moulded) Pear Sponge Pheasant Puree Pheasant in Aspic Pineapple Charlotte No. Pineapple Cream 67 Pineapple Jelly 10 Pineapple Snow 81 Pistachio Cream 58 Port Wine Jelly 142 Princess Cream 56 Prince’s Pudding or Cold Soiiffle 86 Prune Mould 15 Pudding Sauces (digestible) 150 Queen Mab Pudding 94 Raspberry Cream 49 Ratafia Cream 46 Raw Beef Sandwiches 140 Rhubarb Jelly 11 Rhubarb Charlotte 95 Ribbon Jelly 19 Rice Cream 67 Rice Mould with stewed Fruit 100 Riz a rimperatrice 91 Russian Charlotte 63 Savoury Jelly... 120 Strawberry Charlotte 39 Strawberry Cream 62 Strawberry Jelly (decorated) ... 21 Stravi berry Moulds (small) 73 Spanish J elly 103 Stone Cream 59 Stock (very useful) 137 Tipsy Pineapple H3 Tomato Jelly 126 Trifle a la Metz HI United Kingdom Pudding 112 Vanilla Cream 53 Veal Cake 123 Velvet Cream 48 Vermicelli Soup 135 Victoria Pudding 87 Whipped Madeira Jelly a la Russe 16 Whipped Cream (imitation) 78 Wine Jelly 3 No. 92 98 1 2 71 79 85 99 34 147 14 75 88 25 7 105 110 136 138 108 90 107 109 77 106 41 52 102 6 93 80 45 82 83 22 84 139 133 42 A 6d. packet of Cox's Q latias contains ozs. ; but for perfect results. Gelatine and all other Inzredieats should be weighed, A very useful household balance Is Issued by J. & Q. Cox, Ltd., at a popular price. (See end of book). When essences are recommended Cox’s Wanda brand may be relied upon for uniformity and general excellence. Cox'S Sparkling 6elatlno SELECTED RECIPES. Soak the Gelatine in the Water for about ten minutes, then put all the prepared ingredients into a saucepan together over a slow fire. Whisk until it begins to boil, allow to boil up well without stirring, and then simmer for another ten minutes or more. A few drops of Maraschino added whilst the jelly is simmering is a great improvement. Strain through a clean scalded cloth. Return through the cloth until clear, each time putting a basin rinsed with hot water underneath. V/hen clear, set in a mould rinsed with cold water, and let it stand until firm. It is recommended that this Jelly should be set in ice. To serve, dip the mould for one moment into hot water, and turn out quickly on to a cold dish. (Consult “ Hints on Successful Jelly Making,” see page 3.) (1) LEMON JELLY. to 2 ozs. Cox’s Gelatine. I inch Cinnamon. 3 Cloves. The rinds of 4 Lemons thinly (according to temperature.) 1 5 pints Cold Water. 5 pint Lemon Juice. 6 ozs. Loaf Sugar. cut. The white of i Egg whisked. The shell crushed. (2) LEMON JELLY (Economical). li ozs. Cox’s Gelatine. i inch Cii 2 large Lemons (peeled thinly 3 Cloves. and strained juice), ozs. Loaf-Sugar. I inch Cinnamon. 1 1 pints Water. A few drops of Cox’s Hquid Saffron

Cook this with the app: pantry check, scaling, and the assistant.